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This red potato salad recipe is perfect for serving up at a graduation party, holiday barbecue, or picnic in the park. Loaded with eggs, peppers, and a couple of zesty add-ins, our Ranch Potato Salad is both flavorful and unforgettable.

What You'll Need:

4 pounds red-skinned potatoes, washed

6 hard-cooked eggs, chopped

1 red bell pepper, minced

4 celery stalks, diced

2 cups mayonnaise

1 (4-ounce) can chopped green chilies, drained

1 1/2
teaspoons chili powder

1 teaspoon salt

1/2
teaspoon black pepper

What To Do:

Place potatoes in a large pot and add enough water to completely cover them. Bring to a boil over high heat and cook 25 to 30 minutes, or until potatoes are fork-tender. Drain and let cool.

Cut potatoes into 1-inch chunks and place in a large bowl; add remaining ingredients and mix gently until potatoes are completely coated.

Serve warm, or cover and chill until ready to serve.

Note

This recipe makes a really large batch so, after your get-together, you can keep any leftovers in a covered container in the refrigerator. We can almost guarantee that before you know it, it'll all disappear.

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I made this for my grandson's b-day party and was not impressed nor were my guests. We found it to be bland and not much different than any other potato salad. I added hot salt to my own serving to give it some zing. I would not make this particular dish again.

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